Country Pork And Parsley Cobbler - cooking recipe

Ingredients

1 lb boneless pork shoulder, diced
1 teaspoon vegetable oil
1 small swede, diced
2 carrots, sliced
2 leeks, sliced
2 stalks celery, sliced
3 2/3 cups boiling beef stock
2 tablespoons tomato puree
2 tablespoons fresh parsley, chopped
1/4 cup pearl barley
salt, to taste
black pepper, to taste
Cobbler Topping
5 ounces plain flour
6 tablespoons low fat fromage frais
3 tablespoons fresh parsley, chopped
salt, to taste
black pepper, to taste

Preparation

In a skillet, heat the oil and fry the pork until lightly browned.
Add the vegetables and stir over a medium heat until they start to color lightly.
Pour into a large casserole dish and add the stock, tomato puree, parsley and pearl barley.
Mix well.
Season with salt and pepper to taste.
Cover and place in a preheated oven (180 C/350 F/Gas 4) for about 1-1 1/4 hour, until the vegetables and pork are tender.
For the Cobbler topping, sift the flour and baking powder with seasoning into a large bowl.
Stir in the fromage frais and the chopped parsley.
Add enough cold water to mix a soft but not sticky dough.
On a lightly floured surface roll out the dough until it's about 1cm thick.
Cut dough into 12-16 triangles.
take the casserole out of the oven and raise the temperature to 220 C/425 F/Gas 7.
Top the casserole with the dough triangles, making sure the edges overlap.
Bake uncovered for another 15-20 minutes, until the dough has risen and has turned golden.